Interesting looking cheese, but I have a few observations.
2 rennet capsules seems like a lot for one gallon of milk.
Covered in a "dark place" for 2 weeks. Is that at room temperature? What about the whey that will continue to drain off? Pitch it or let the cheese continue to soak in it?
Again - eight weeks at ROOM TEMPERATURE?
Ostensibly, all bacteria have been killed off by boiling for 30 minutes. This also denatures the proteins. And wiping with brine will help it develop a rind and keep molds and bacteria at bay. But at the same time, without lactic bacteria, this cheese will not develop any acidity to naturally fend off unwanted organisms. So, I have to believe that this has to "age" at cooler temperatures. Especially for 8 weeks. Otherwise, I would consider this a risky cheese for contamination. I'll bet this is one of those recipes with an addendum - "Oh, I forgot to mention that".
Without bacteria, this has to be a pretty bland cheese. Maybe not. Let us know.